TY - JOUR
T1 - Extending and measuring the quality of fresh-cut fruit and vegetables
T2 - a review
AU - Rico, D.
AU - Martín-Diana, A. B.
AU - Barat, J. M.
AU - Barry-Ryan, C.
N1 - Funding Information:
This research was supported by a Technological Sector Research Grant (2002–2006) and International Collaboration Award Scheme (ICAS) (2005–2007). Authors acknowledge Elsevier publications for the permission to reproduce parts of figures and tables for this review.
PY - 2007/7
Y1 - 2007/7
N2 - The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.
AB - The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.
UR - http://www.scopus.com/inward/record.url?scp=34250167941&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2007.03.011
DO - 10.1016/j.tifs.2007.03.011
M3 - Article
AN - SCOPUS:34250167941
SN - 0924-2244
VL - 18
SP - 373
EP - 386
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 7
ER -